Ultimate Veggie Burger
Recipe

I've been making these veggie burgers for years. It's a great base recipe, and you can tweak the patties with different seasonings and toppings, based on what you have on hand. I posted them on 101 Cookbooks first in 2007, after including them in Super Natural Cooking. Here's the trick - no bun. When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn't until I sat down to write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with all sorts of good stuff. Problem solved. One other thing I've learned after making these for years, is that they're easily adaptable for any friends who avoid gluten. In place of the breadcrumbs called for in the recipe, replace with puffed quinoa cereal.

In the years since I wrote the recipe originally, I've had a few revelations related to streamlining (the already simple) recipe. I'm updating the recipe below with those tweaks down below.

Ultimate Veggie Burger Recipe

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in. Pulse the onions a few times in a food processor. Add the garbanzos, eggs, and salt. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties, or six larger patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Genius! Heidi, these look incredible. I can't wait to get my hands on the new book. I've made so many things out of Cook 1.0. Congratulations on the new book! Also saw your article in F&W this month. Right after my dear, ridiculous local restauranteurs from Frasca. Much preferred your article!

I just received your cookbook in the mail yesterday, and it was the HIGHLIGHT of my day. I made your wheatberry salad last night, and tonight I'm planning on making the spring vegetable minestrone. I absolutely love it, it is so beautiful... thanks for making healthy foods look so glamorous!

I've waited a long time for this, and can't WAIT to cook something from it! Woo-hoo!

March 14, 2007

Joanna

I just got your cookbook in the mail yesterday from Amazon, linked from your site- I tried Jessica's Biscuit and it wasn't there, and didn't have time to call or check Cody's in Berkeley. I had been eagerly waiting for it since last week and was not disappointed. This burger recipe was the first that I honed in on for making asap. Love the book and can't wait to try this recipe and others!

Heidi this burger looks divine.so fresh u cant resist it.I checked with my bookstore in HK but they still havent got your book.He's trying to get it for me as i'm not big on buying stuff online.Cant wait to get it though.Just love the photography on your blog.

Congratulations Heidi -- after all the hard work I know you put into it, it's got to be gratifying to see your brainchild on real store shelves. I know I'll be looking out for it at my local bookstores!

Congratulations, it must be such a thrill to walk into a store and see your own book- kind of like looking at your new baby through the nursery window! Your veggie burger even made my meat-loving husband lick his chops!

That's so funny, because I bought your book at Nest last week... I was so excited to see it... and even picked up some Moroccan glasses while I was at it! I love that store. The book is gorgeous - well done!

First time here and oh my- that looks delicious. I love the photo and what a great idea to turn the patty into the bun. I can't wait to try this, as well as look for your book.

March 14, 2007

Sarah

Heidi, I know how fun it is to see something you've worked SO hard on out in public for everyone to see...my poor husband still has to listen to my "go me!" cheers when I see one of my ad campaigns published! Congrats, and I can't wait to get my hands on your book.

March 14, 2007

Little wave

Heidi,
This is really similar to falafel patties. Just bigger and burger shaped. The combimnation of garbonzo's and cilantro - fried together is a winner. :-)

March 15, 2007

amber

warm greetings from london!
i adore your recipes and will be buying your book for all my friend's birthdays!

one question.. i am on a gluten free diet currently. hopefully not forever, but what could i use instead of the cup of wole grain breadcrumbs? gluten free flour?

Oh, that must be such a great feeling and something you take with you, no matter what. Congratulations on the book - looking forward to reading it, and more importantly, cooking from it!

March 15, 2007

kari

sounds delicious - i just saw sprouted chickpeas yesterday - and funnily enough i just ate a yummy sandwich on whole grain w/ tandoori quorn i made (do you use quorn heidi?) w/ roma, avo and melted jack, mayo and cholula... mmm!

can't wait to get your book heidi! and congrats!

March 15, 2007

Lynn

oh boy - and just when I thought I would get through a month without adding to my collection - the recipe looks luscious Heidi and will be on the dinner table for my garbanzo loving husband this weekend!

also a thought - Trader Joe's were selling frozen green garbanzo beans which look as though they might be an interesting cross between sprouted and canned - I have a pack in the freezer which I will use and let you guys know what they were like.

This reminds me of a "rice burger" that is served in a popular fast food chain in Japan. The bun is made out of pressed together rice, with some sort of glaze if I remember correctly. Yummy. I must try this one as well. Thanks.

Congratulations! You're book is lovely. Thank you for sharing your creativity with us. I received the book via mail from Amazon last week and have tried several recipes. I love the crunchy white beans and the espresso banana muffins. Can't wait to try more!

Congratulations! You have created a definitive book for our generation. What an honor it is to know you and

now I'm gushing. : /

Can't wait to have one of my own!

March 15, 2007

alexandra

Congratulations! I couldn't imagine the excitement that you're feeling.

Once I venture from my school's campus and into a book store I will definitely search for you book to add my collection!

March 15, 2007

bora

I made these veggie burgers for dinner tonight--huge hit. Served them with a big platter of avocado, roasted veggies, sprouts so folks could create their own masterpieces. Great recipe and clear instructions. Thanks!

Veggie burgers are a staple in our house, so I'll be looking forward to trying these soon!

Congrats on your cookbook and thanks for sharing your inspired recipes and photos (love-love-love them!!!) with all of us. They are truly works of art.

March 16, 2007

sam

I LOVE nest. I had forgotten I hadn't been there in a while. Thanks for reminding me of it and congratulations once again. You don't need me to tell you how great your book is, I am sure you must already know it.

Heidi,
I marched out at lunchtime and purchased your book. I am so excited, it is gorgeous and I can hardly wait to delve in to cook from it. The photos alone made for a nice lunch time companion. After first finding Cook 1.0 in the library, shortly after that buying my own and then using it to death, I am grateful you have continued the cookbook odyssey!

Hi there! I'll be buying it at Powells Books here in sunny (!) Portland, Oregon, where it is in stores in 4 locations and on Powells.com! I can't wait!

March 16, 2007

Keri

Saw it today at my fave Vancouver bookstore, Duthie's Books. It's lovely,and I'll be making the lentil soup with squash and tomatoes to try and combat our chilly spring rains.

March 17, 2007

Jen O.

Bought this at the Powell's books for cooks store in Portland Oregon, I got the last copy from the "featured" section. I sell specialty foods to restaurants (like several colors of quinoa for example) and it's nice to see these foods treated as everyday nutritional goodness instead of "specialty." Thank you!

i ran into borders yesterday (long beach, ca) and as i was browsing the food section i saw your cookbook and i had to buy it. it is great and i can't wait to start cooking out of it. i love the design, size and layout. very easy to follow instructions and a good size to lug around. congratulations!

March 17, 2007

Debbie

I just picked up the cookbook last night. It's beautiful. The recipes look great, but it offers so much more than that. Thanks for such a beautiful book!

You all are the best! Thanks again for being so supportive. Let me know which recipes you end up trying.

McAuliflower - re: sprouting garbanzos, quite honestly, I usually just buy mine pre-sprouted. I'm trying to remember where I read a fantastic primer on sprouting...I could have been in Renee Loux Underkoffler's Living Cuisine (not positive though).

Amber, I suspect you could substitute any crumbled gluten-free crackers and give that a shot.

Kari, I actually don't eat Quorn. In fact, I stay clear of the "fake meat" products these days - a lot of them are hyper-processed, and use questionable ingredients.

Tim, yeah - give this recipe a try with black beans. You shouldn't have a problem.

I made a pretty cool pasta salad this afternoon I'm looking forward to sharing tomorrow. Thanks again to all of you all your support, encouragement, and feedback! -h

Hey Heidi, I made your Big tasty Quinoa bowl the other week and have been raving to everyone about it - I love quinoa but am still learning best ways to cook it, so this recipe was perfect.
I'm a vegan, but would love to try these burgers - do you think egg substitute would do or should I try something else?

first time i come here~
so many beautiful foods in this blog~
i like cooking and baking very much~
hope to get more interesting here

March 19, 2007

austin Walters

HI Heidi,
I wanted to tell you that I love your blog and got the chance to see your book for the first time this weekend at a book show in Portland, OR. It's one of the more beautiful cookbooks that I've seen in a few years. Your photos are incredible--they enhance an already gorgeous book! I can't wait to buy my copy and start cooking from it! OH, and thanks for making the cookies, they were delicious!!!

March 19, 2007

Tesha

I picked up your book on Friday and haven't put it down all weekend. Thank you for creating an honest book on natural cooking.

I have never sprouted garbanzos before. Does anyone know how long should the root or sprout be before I harvest? I am guessing another two days max, say and inch to an inch and a half root, but I am not sure.

Dear Heidi, The excitement of seeing your book in the local store has also percolated to us. Would love to get our hands on the book. Will have to see if it is available locally. I can really understand the excitement. Exactly how we felt when our book " Cooking at Home with Pedatha ' was released. The veggie burger sounds good, just one question though. Can this recipe be tried without the eggs?

excellent, excellent, i've been thinking of becoming a vegan but never really did it because i thought there aren't any goodies to eat. well, you've proved that idea wrong! congratulations, you've just made me vegan. THANKS SO MUCH, I'M SURE I'LL BE LIVING BETTER!